Restaurant room



July 31, 1923.

E. R. SMITH RESTAURANT Room l Filed Dec. 12, 1921 Sheets-sheet 1 July 31, 1923.

E. R. SMITH RESTAURANT Room .Filed Dec. 12,v 1921 2 sheets-sheet 2 MWMQM vPatented July 3l, 1923.

, UNITED stai-ES PATl'ltVI f oFF-1era `ELnassoI-i a. SMITH, or DAYTON, 01110. l

RESTAURANT nocivi.`

Appucationeiea December i2', i921.V serial No. 521,889.

'To all whom t may concern.'

it known that'I,"ELLAssoN R. SMITH, a citizen 0i' the United States, residing at Dayton, in thecounty of Montgomery and vState or' Ohio, have invented certain new land useful improvements Vin Restaurant `Rooms, of which the following is a specification,reference being hadV` therein to the accompanying drawing. f

This invention relatesto improvementsin restaurantrooms, and comprises in the one room a central culinary hall anddinin'gcor; ridors which border the hall and are separated therefrom by partitionsi'ormedwith a succession of angles tov increase the wall line in the dining corridors, and create V transepts in the kcorridors and alcoves in the -4rculinary hall, whereby the dining table areas are increased,V the Ewall line for the distribution of tables islengthened and accessibility of the tables fromV the culinaryhall acilitatedfor lservice purposes.

My improvements further 'consist infar- 'ranging theVK dining tables with Atheir backs against such partition, along such extended fwall line, and in providing for eachjtable a wicket adapted to close and open ay pass wiri- Y .dow to give access to thetable'by an attend- "ant within the culinary hall, this arrange- 'inent being strung along the partition, and

by reason Vof Vthe transepts resulting in bringing a group of several windows, say three, close together so that one attendant `can serve that many tables and4 be close to all of them.

Further peculiarities will bebroughtv out f in detail in this specification.

,In the accompanying drawings:v Fig. 1 is ajplan view of a restaurant room showing my invention;

Fig. 2 is a vertical sectional view on the line 2-2 of Fig. l;

Fig. a isi aparaai vpian mi. starmi View' Ishowing a dining tablezand chairs Ain plan.y 1 and a' portion ofthe :in section;4 .f

partition and its wicket Fig. 4 is anelevationoi what is shown in Fig. gis a vertical sectional view ,on the in thedrawings the vnumeral designates 'fthefrontwall of `a room, 2,the rear wall and the sidewalls. An entrance door iskprovided inthe frontwallat l, as also light and` Vshow windows V5, while inthe Vrear Wall a service door 6 and windows 7 are formed.

Thelroom VWithin these sans is Vdivided into a culinary hally designated at 8 and two v dining corridors designated at 9 and an entrance lobby- 10. The division-of the; room` into these spaces is eected bymeans of aV partition forming a front Wall 11 and side walls 12 which latter with the rear wall 2. Y

The wall 11 isset back from the front wall 1 a Vsuticient distance to form a lobby 10v of the desired area. Across the front wall I `arrange a counter *14e with extensions forming show cases 15, say forcandy and cigars or other articles, such as patrons would desire t0 purchase. Between this counter and its extensions and the frontiw'all `11 of the general partition is formedyan oflice space 16 for an attendant who may vend Vthe articles in the show cases and also" dispense cooked edibles to patrons who come to the counter, a window 17 in the front wall 11 being provided for this purpose so that a watressv inside can pass the edibles tothisattendant. To facilitate this service 'and shorten the distance suchwaitress will have to go, culinary cubboards r18, a'refrigerator 19 and a service table 2()a are located adjacent or near to the wall 11.

v The attendant in the olice space 16 will also act-as cashier or there may Vbe ay separate vclerk for this purpose who will receive the checks from the patrons as they return Virom their dining tables to pass out of the front door l and who will receivethe cash and make the change. f

Referring now to the side walls 12 of the partition it will be seen that rthey are of zig i zag formations@ as to form 'a'successionof' what I may call culinary. alcoves 2Q with intermediate dining transepts 21 in the dining corridors. In this way a very lextended service line is formed by the side walls" so that a larger numberof tables can be ac-` commodated and hencea greater number of patrons. i "Y Against the end wall of each alcove 20 l placca dining table-22 adaptedto accommodate four patrons, as shown by the 'four chairs or seats 23. 1l

' Adjacent the wall which borders the trann Septs 21 Iplace in the corridor other dining `tables 24,'say one against the ront'fwall of: the'transept andfone against there'ar'wa'll,

eachj'having chairs lor seats 25, four to a table. This description appliesto the-front and rear transepts 21, while the intermediate preferably join at 113 v ets andpassed over pulleys 3A.

`the influence of these weights.

transept, being shallower, contains two dining tables 26 placed in the inner cornersjand adapted to accommodateV three patrons at each table, as indicated bythe three seats 27.

Adjacent each dining table, as welltliose designated 22 which are located inthe din'- Ving corridors proper as those designated 24 and 26 which are inthe transepts, l provide y I a lwindow 128A in the wall l2. VAs .more clearly-seen in Figs. land 5 these windows are each/ equipped with a sliding wicket 2 9 in the nature of a panel fitted to a sort of sash frame 30 adapted to slide in guideways 3l which are extended up into a pocket 32 formed in the partition wall. Each wicket is slightly overbalanced by weights 33 secured by cords Sto the wick- To hold the wickets down to close the windows a suit- ,able springcatch designated at 35 is used so that when a waitress inside desires to open ythe window to pass edibles from within to the dining table without shenierely springs the latchy when the wicket will rise under As soon as she servesy the patrons she draws the wicket downl and recatches it, thereby keeping the kitchen odors out `of the dining corridors.,

Each V'wicket Y.has an ornamental grill `shown at'BG invlig. 4, little panes of glass 317 being included in the grill for ornamental vpurposes as well Vas to enable the waitress to see through'the wicket and observe the approach of patrons to her table. 'n

' Then as seen in Figs. 3 and 5 I also provide being suspenc ed from the ceiling and con- .nected by aconductor 39 with aswitch 40 j located on or near the dining table,` so that guests may turn on the light to attract the attention of the, attending waitress inside. One of these light arrangements is placed at each table.

At the `rear ends of the dining corridors I preferably partition oif small hall-ways 41 lto which access is had by. the employees i within theV culinary hall through a doorway 4 2 and by patrons through a doorway 43,

. whence entrance may be'had to a lavatory 44 at one side and another 45 at the other side.- f 1 Referring now to the culinary .hall 8v it will Vbe seen that I suitably distribute therein the necessary culinary appliances, as a coffee heater with its urns at 4b, refrigeravrtors at'lt? and 41.79', a service table at 48, ardishy washer at 49 with its drain boards 50 and l .silverware table 5l with small service tables f 52 adjacenteach ofl the larger transepts for placing bread, butter, drinking wateigfetc., thereon.v 'Y

The Vrear endA of the culinaryhall enlarged by the location of the partition walls Y 12 at thateiid to forni what term a reoeiving space 53 to which the food which is' an electric light generally indicated at 38,

tition walls at cooked and prepared in an adjacent kitchen,

say in a basement reached by a stairway 54," is brought for immediate service or for -distribu'tion amongthe refrigerators, tables, etc. A sink 55 is suitably located for washing such articles as may not be cleansed in the dish washer 49..' Y f Referring now to'a means of drawing olf from the culinary Yhall thecooking odors that `may gatherY there it will be seen-that I provide hoods 56 located against the partition wall l2, as seen in Fig. 2. These hoods will gather such odors through va natural draft created by openings 57 inthe partition wall overthe hoods and opening into a space 58 between the main ceiling 59 and the subceiling GO, the space having at one end a discharge opening 6l. All this yis best shown in F ig. 2.

It willnow be seen that myl invention constitutes a restaurant room Vin which the floor spaceis utilized in ar'nlanner to afford great practical advantage ,in serving the patrons, rand in accommodating the maxi.'- inum number of them at positions most convenient for the serving of the tables by' the attendants within the "culinary hall, which has its accessories and. appliances and its means for 'excluding cooking odors from the patrons while they occupy their dining ytables in the corridors. Althoughl' preferably confine the location ofV the tables to points adjacent the 'partition walls between the culinary Yhalland dining corridors, whereby to Vobtain the maximum" of table.

space along such walls by the provision of the transepts, still these tables arefacces; sible for the service ofthe edibles by the provision of the serving windows in the par- Y points where the dining tables are located. `l

Having thus fully! described my invention,

what l claim as new and desire to secure'by i Lettersl Patent, is

l. The combinationwith central service hall and exterior diningl halls, the centralV service hall being separated from lthe dining halls by a wall crenelated in plan to provide vthree-sided service 'alcoves opening freely' into the main part ofthe service hall, said wall being provided with threesided dining alcoves opening freely into the4 respective dining halls, the 'wall 'ofjeacli' service alcove having serviceropenings .in its severalsides;

2. The combination with a central service hall and exterior vdining halls, the central service hall being separated fromfthe, din- .Y i

"incr halls by awall crenelat'ed in plante pro-Ky vide three-sided ,service alcoves Y 'opening' freely into themain 'partfof thel service hall, v said wall beingfprovided with three-sided dining `alcoves opening freely into; the respective dining halls, tables in the Adining halls placed against the outersides ,oftheV walls surrounding the service alcoves-,the

' service hall being separated from the dining wall of each service alcove having service openings in its several sides whereby one attendant in each alcove may serve all the tables against thefexterior wall of said alcove.

3. The combination with a central service hall and exterior dining halls,'the centrall halls byl a wall crenelated in plan to provide three-sided service valcoves opening freely into the main part of the service hall, said Wall being provided with three-sidedv dining alcoves opening freely into the respective dining halls, tables in the dining halls placed against the outer sides of the walls surroundingthe service alcoves, the Wall of each service alcove having service openings in its several sides whereby one attendant in each alcove Vmay serve all the tables against the exterior wall of said alcove,`and alcove service tables each arranged for access froma respective service alcove whereby the attendant in said alcove may serve the tables surrounding the alcove without leaving his station. v Y

In testimony whereof, I aflix my signature.

. ELLAssoN R. SMITH. 1 

